📝 About This Recipe
Transport your kitchen to the heart of Kabul with this authentic Qormah-e-Bamya, a beloved Afghan staple that celebrates the humble okra in a rich, aromatic tomato base. Unlike many okra dishes, this stew is prized for its 'non-slimy' texture, achieved through careful searing and the bright acidity of fresh lemons and tomatoes. It is a vibrant, savory masterpiece that balances the earthy sweetness of sautéed onions with the warmth of turmeric and coriander.
🥗 Ingredients
The Okra
- 500 grams Fresh Okra (small to medium sized, washed and dried thoroughly)
- 1/4 cup Vegetable Oil (for frying the okra)
The Stew Base
- 2 medium Yellow Onion (finely diced)
- 4-5 pieces Garlic Cloves (minced or crushed)
- 1 tablespoon Fresh Ginger (finely grated)
- 3 large Roma Tomatoes (finely chopped)
- 2 tablespoons Tomato Paste (concentrated)
- 2-3 pieces Green Chilies (serrano or thai bird's eye, slit lengthwise)
Spices and Liquids
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Ground Coriander
- 1/2 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Salt (adjust to taste)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 cup Water (hot)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Prepare the okra by trimming the very tip of the stem. Be careful not to cut into the seed pod, as this releases the mucilage (slime).
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2
Heat 1/4 cup of oil in a large skillet or 'karahi' over medium-high heat. Add the okra and fry for 5-7 minutes, tossing gently, until they are bright green and slightly blistered. Remove and set aside on a paper towel.
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3
In the same pan (add a tablespoon more oil if needed), add the diced onions. Sauté for 8-10 minutes until they turn a deep golden brown. This color is crucial for the flavor of the qormah.
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4
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, ensuring the garlic doesn't burn.
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5
Add the tomato paste and turmeric. Stir-fry for 2 minutes; the oil should begin to turn a vibrant orange-red as the paste caramelizes.
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6
Incorporate the chopped fresh tomatoes, salt, ground coriander, and black pepper. Cook for 5-6 minutes, mashing the tomatoes with your spoon until they break down into a thick sauce.
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7
Add the slit green chilies and pour in 1 cup of hot water. Bring the mixture to a gentle boil.
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8
Reduce the heat to low and carefully nestle the fried okra back into the sauce. Do not stir too vigorously; you want to keep the okra intact.
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9
Drizzle the fresh lemon juice over the stew. The acidity helps set the texture of the okra.
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10
Cover the pan with a tight-fitting lid and simmer on low heat for 15-20 minutes. This is the 'dam' (steaming) stage where the flavors meld.
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11
Check the stew; the oil should have separated and risen to the top (a sign of a perfect qormah), and the okra should be tender but firm.
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12
Taste and adjust salt or lemon juice if necessary. Turn off the heat and let it sit for 5 minutes before serving.
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13
Garnish generously with fresh chopped cilantro and serve warm.
💡 Chef's Tips
Always dry your okra completely after washing; any moisture on the skin during frying will lead to sliminess. Choose smaller okra pods as they are more tender and contain fewer woody fibers. If you prefer a meat version, you can brown lamb or chicken chunks with the onions before adding the tomatoes. Avoid over-stirring the stew once the okra is added to prevent the pods from breaking open. For a deeper flavor, use a heavy-bottomed pot like a Dutch oven to maintain consistent heat.
🍽️ Serving Suggestions
Serve with hot Afghan Naan or Lavash bread for scooping up the rich sauce. Pair with 'Challow' (Afghan white basmati rice) for a complete, hearty meal. A side of 'Salata' (diced cucumber, tomato, and onion salad) provides a refreshing crunch. Serve with a dollop of thick Greek yogurt or 'Chaka' on the side to balance the spices. Enjoy with a glass of 'Doogh' (savory yogurt drink with mint) to cleanse the palate.